Ever since I was a kid I loved to bake. Corn bread, cookies, lemon squares, brownies, are just some of my favorite treats to make. But with the demands of school, work, and now a toddler, baking has taken a back seat. Aside from whipping something up on special occasions, I really don’t have time to bake like I used to.
I stumbled across a recipe for pumpkin bread that my friend Victoria gave me a while back. So, I decided to put it to use this weekend. It’s pretty simple and easy to follow. I made a few changes for a healthier version.
Here’s what you’ll need:
Mix
3 cups organic pure cane sugar
1 cup extra virgin olive oil
6 egg beaten whites
1 can pumpkin pie mix
2/3 cup of water
Mix
3 1/2 whole grain brown rice flour
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
Walnuts- optional
Add the two mixtures and mix well. If you’re feeling nutty, throw in some walnuts- once you finish mixing. I like to make one with and one without. Bake at 350 degrees for 50-60 minutes in greased and floured pans, either 6 small bread pans or 2 standard loaf pans. Use a tooth pick as a test to see if it’s ready. If the tooth pick is clean after you dip, then it’s done!
Do you like to bake? What are some of your favorite treats to whip up?
Weather Anchor Mama